Chicken, Asparagus And Brie Risotto

1. 1

   Heat oil in a large skillet on medium heat. Saute onion for 1-2 mins, until onion has softened. Add rice and cook for 2 mins, stirring to coat with oil.

2. 2

   Add a ladleful of hot stock to rice mixture; stir constantly until liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more (this will take about 30 mins or until rice is tender but firm to the bite).

3. 3

   Add chicken and asparagus, and cook for another 2 mins. Remove from heat. Stir in Brie and Parmesan cheeses until risotto is creamy and cheese has melted. Stir in thyme and season to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.